2-3 tablespoons gravy granules, made up to 100ml/3½fl oz gravy with boiling water

1 tablespoon chopped fresh tarragon leaves

½ tablespoon chopped fresh parsley leaves

1 thick slice crusty white bread, toasted

Heat one tablespoon of the oil in a small,
non-reactive frying pan over a medium heat. Add the button onions or
shallots and fry all over for 5-6 minutes, or until softened and pale
golden-brown. Remove from the pan and set aside.

Add another tablespoon of oil to the pan the onions
were fried in. Add the lardons and mushrooms and fry for 4-5 minutes,
or until pale golden-brown. Remove from the pan and set aside with the
onions.

Add the remaining tablespoon of oil to the same
pan. When the oil is hot, add the kidneys, cut-sides down, and fry for
3-4 minutes on each side, or until golden-brown and just cooked through.

Remove from the pan and set aside with the onions, bacon and mushrooms.

Add the red wine vinegar to the pan. When it
simmers, scrape up any burned bits from the bottom of the pan using a
wooden spoon to deglaze the pan, then add the gravy.

Return the kidneys, onions, bacon and mushrooms to
the pan and bring the mixture to a simmer. Continue to simmer until the
kidneys and vegetables have warmed through, then stir in the herbs.

To serve, place the toast into a shallow serving bowl. Spoon over the pan-fried lambs' kidneys, vegetables and gravy.

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Edible Baja Arizona—a magazine celebrating the foodways of Tucson and the borderlands; featuring an array of stories and photographs that celebrate the joys of eating locally, explore the rich food heritages of Baja Arizona, and advocate for the importance of relocalizing our foodshed. Edible Baja on Twitter.